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Hospitals & Long-term Care

Operations

The Tray Matters

 By Emily Rogan on Dec. 07, 2012

In 1998, Jackson County Memorial Hospital in Altus, Okla., received an overall meal service score of just 38% in its Press Ganey survey. By 2003, that number had soared to 93%. Key to the positive reviews—although not the only reason—was impro

Operations

Hurricane Sandy can't stop The Goldies

 By Paul King on Dec. 05, 2012

As I write this, less than three weeks remain for operators to submit their entries to the third annual Goldies Awards. The awards, which celebrate best practices in non-commercial foodservice, will be presented Monday, March 4, during the 2013 MenuDirections conference in Tampa, Fla.

Operations

Daily Meal website names nine hospitals with food worth eating

Dec. 05, 2012

Stanford Hospital and NYC's Mount Sinai among named hospitals.

Steal This Idea

Fun and Games

Dec. 04, 2012

If you make nutrition fun it tends to stick. We did a blind taste testing event with residents and administration last year. We were testing food for spices, so the goal was to figure out what spice was dominant in the dish. I also talked about the nutrit

Operations

Wellness programs working—in theory

Dec. 03, 2012

According to The Big Picture research, 71% of operators have an employee wellness program and a great majority of them say they believe the wellness programs are working. Offering everything from nutrition guidance to smoking cessation classes and even sleep-well clinics, such programs are geared toward stemming rising healthcare costs.

Steal This Idea

Tomato Tips

Nov. 28, 2012

You can save a great deal of time when making housemade red sauce from plum tomatoes. People used to blanch tomatoes to remove skins but that removes most of the vitamins. Instead, after washing, blend the entire tomato. Leave about 25% in the blender to

Operations

What is "stealth health?"

Nov. 25, 2012

Fifty-two percent of operators aren’t familiar with the term “stealth health,” according to research from The Big Picture. But that doesn’t mean they aren’t practicing it in their operations.

Menu

Creating Homes for a Special Population

By Paul King on Nov. 19, 2012

Regional foodservice provider FitzVogt & Associates is partnering with a developer of assisted living facilities for seniors in Massachusetts on the design and management of several residential communities specifically designed for those with memory l

Operations

LTC/senior living facilities don’t market healthy menu items

Nov. 19, 2012

Fifty-one percent of LTC/senior living facilities do not market their healthy menu items.

Operations

Hospital chef focuses on made-from-scratch food

Nov. 15, 2012

Chef uses fine dining background to improve hospital food.

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